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Ingredients
2 tablespoons unsalted butter, melted, plus more to grease pan
1 cup cranberries
½ cup confectioners' sugar
¾ cup stone ground cornmeal
1 cup all-purpose flour
½ cup sugar
¾ teaspoon salt
1 tablespoon baking powder
1 cup milk
1 large egg
Nutritional analysis per serving (12 servings)
30 grams carbs; 23 milligrams cholesterol; 157 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 1 gram fiber; 159 milligrams sodium; 3 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan.
- Step 2
Cut each cranberry in half, place in large bowl with confectioners' sugar, and mix.
- Step 3
Sift in cornmeal, flour, sugar, salt, and baking powder, and mix.
- Step 4
Blend milk, egg, and melted butter in a bowl. Pour over cornmeal mixture and fold.
- Step 5
Pour into pan and bake for 20 minutes or until golden and a toothpick comes out clean when inserted.
Private Notes
Comments
This is just the right balance of sweet and tart - when you use fresh cranberries as the recipe calls for. It's a smooth and creamy sweet and tart corn bread, really an excellent recipe! Make it exactly as written and you will not go wrong with this one.
I make this for the holidays all the time it is the perfect recipe. I use 5 tablespoons of butter instead as it gives it a much better taste, color and consistency....
Hope you liked the cornbread! The cranberries are added to the bowl with the confectioners' sugar in step 2.
Just spotted this recipe and am making it for the first time (to have with hearty homemade pea soup). Took cranberries, frozen, from the freezer and began cutting them in 1/2, one by one. Not only did my fingers on my left hand, holding the cranberry in place start to uncomfortably freeze, but the process was going to take forever to halve an entire cup of berries. Got the idea to use a hand held pastry blender, and it worked like a charm, cutting several cranberries at a time. Was done so much faster this way - I highly recommend it!
Cut each cranberry in half?
Used 3T butter melted, 1.5 cups cranberries chopped in food processor, 1/4 cup plus 1/8 cup for each sugar (25% reduction), 1 cup of cornmeal, 3/4 cup flour